This is a spontanious sort of a recipe – I kinda made it up as I went along. I started out looking for something involving lamb; and came across several recipes which also included beetroot. This made me think that lamb and beetroot was going to be a fairly safe sort of combination.
So I picked up some lamb and a bunch of baby beetroot from the supermarket (in addition to a pack of singapore noodles, and a box of catfood. Singapore noodles? you might ask – I’d thought that perhaps stirfry noodles with beetroot and lamb might be a worthwhile endeavour… But not tonight.). In any case, on with the recipe!
At this point, I still hadn’t really decided on what I was going to do; but I figured that roasting the beetroot was going to be a good start. I trimmed most of the leaves off the beetroot, and placed them on a wire rack in a ~160C oven (Our oven seems to be about 20C off. Very annoying. Though there are certainly things which are more annoying). After about 45 minutes, not a lot of progress had been made; so I turned the oven up to ~190C. Fifteen minutes later, I decided to get on with the rest of what I was making for dinner (The beetroot took another fifteen minutes or so to get to a nice tender stage; but that’s not until after the next paragraph).
Here’s where dinner started to take shape: I took about half of the lamb I bought (about 150g), and cut it into thin slices, and placed it in a bowl. Next, marinade ingredients. I decided that since beetroot seems to appear in middle-eastern style food, that I’d make a bastardised middle-eastern marinade. To the lamb, I added a teaspoon or so of pomegranate molasses, about a tablespoon of lemon infused olive oil, and about a tablespoon of minced garlic (I’m a bit of a garlic fiend). I mixed the lamb around until it was all coated; and stashed it at the top of my pantry so that my feline friends couldn’t get their little furry paws on it.
While the rest of the preparations took place, the beetroot finished up cooking. The beetroot is done when there’s only very slight resistance when poked with a skewer. Take the beetroot out of the oven, and let it cool off for about ten minutes or so. Once it’s cooled off; peel about 4 of the beetroots – if your experience is anything like mine, the outer layer of skin dried out quite a bit; and became very loose, allowing easy removal. Chop the beetroot into quarters.
Heat up a frypan over medium high heat, and add the lamb and marinade to the pan. Toss the meat about gently until just brown. Add the quartered beetroots, and lower the temperature. Quite a bit of the beetroot juice will leach out of the beetroot; but that’s okay! at the end of this exercise it’ll turn a bit syrupy. Now is also a good time to warm up some pita bread to go with the lamb and beetroot (and especially good for mopping up the syrupy juice that gets left behind.)
That’s about it, really! It’s a shame that I don’t have my digital camera at the moment, because it really was a very pretty dish. The beetroot, for all their juice loss stayed very dark and very tender; and the lamb picked up a marvellous pink colour. It was definately delicious, and something I’ll have to try again when I do have my digital camera back.